Firstly, press SAUTE on Instant Pot. Heat 2 tablespoons of butter. Add in the ginger-garlic paste, onions, and chopped capsicum/bell pepper. Saute until onions turn light brown.
Next, add in the finely chopped tomatoes. Mix well and cook for 1-2 minutes till the tomatoes are soft.
Then add potatoes, carrots, cauliflower, green peas, salt and water. Mix well.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.
Once the pot beeps, wait for NATURAL PRESSURE RELEASE (NPR).
Open and mash the Bhaji with a potato masher or use an immersion blender and coarsely grind the ingredients.
urn on the SAUTE again and add the red chili powder, pav bhaji masala, Kasuri methi (dried fenugreek leaves), lemon juice, salt, and butter (optional but recommended). Let the bhaji boil for 2 minutes.
Serve Bhaji with pav or bread rolls ( Apply some butter and toast bread before serving). Garnish Pressure cooker Pav bhaji with butter, chopped onions and cilantro.